Triple Creme Cheese With Armagnac Soaked Raisins Food

TRIPLE-CREME CHEESE WITH ARMAGNAC-SOAKED RAISINS

Steps:

• In a nonreactive container, combine raisins and Armagnac. Let stand for 24 hours; transfer to refrigerator if not using immediately.
• Let cheese come to room temperature. Just before serving, pour raisins and Armagnac over cheese. Serve with crackers.

RUM-RAISIN CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch metal baking pan. Soak raisins in rum in bowl until plump, about 30 minutes. Stir butter and unsweetened chocolate in heavy medium saucepan over low heat until smooth. Cool slightly. Whisk in sugar and eggs. Mix in raisins with liquid, then flour. Mix in chips. Transfer batter to pan. Bake until tester inserted into center comes out with moist crumbs attached, about 20 minutes. Cool brownies in pan on rack. Cut into squares.

TRIPLE SEC CREAM SCONES

Steps:

• Soak the raisins in liqueur for at least 15 minutes ahead of time. (add more triple sec if it doesn't cover the raisins).
• Preheat oven to 425°F.
• Combine dry ingredients and cut in the butter with a pastry blender until it resembles course meal.
• Drain the liqueur from the raisins.
• Mix the eggs, cream, and raisins.
• Add the egg mixture to the flour mixture, stirring just until a dough forms.
• Turn the dough on to a floured board and knead LIGHTLY for one minute (don't overwork the dough).
• Pat the dough into a 3/4 inch thick round. Cut into 8 wedges and place on a lightly greased cookie sheet.
• Bake for 15 minutes until golden.